Broccoli, potato and corn chowder

I got a request for this “recipe” so I decided to write it up as a blog post even though I don’t have a picture. I also don’t have exact measurements but soup is a pretty flexible thing. Feel free to experiment and adjust to your taste.

Ingredients:

one large broccoli spear, chopped (I would estimate it at about 3 cups)

In large pot melt butter over medium heat and cook minced onion and other seasonings for a couple of minutes. Add chicken broth, chopped broccoli and diced potatoes. Finish filling the pot about 2/3 to 3/4 full with water, bring to a boil then reduce heat to a simmer. When potatoes are tender, mash some against the side of the pan with a large spoon to help thicken the soup a bit. Taste and adjust seasonings. At this point I added some powdered chicken broth. You could add a chicken bouillon cube. Or more liquid chicken broth rather than some of the water. Add frozen corn and continue simmering about 10 minutes or so. Reduce heat to low, pour in the half and half (or cream) and heat through. Ladle into soup bowls and sprinkle with grated cheese.

Note: The key to any good soup, in my opinion, is to season it well. Taste periodically while cooking and adjust seasonings. I also think it helps to add the initial seasoning to the melted butter and cook for a couple of minutes. It seems to bring out the intensity and add another layer to the flavors. With this soup I think carrots would also be good in it. I just used cheese as a topping because I’m trying to cut a few calories here and there but if that’s not a concern, add more cheese to the soup itself at the end after you’ve lowered the temperature and added the 1/2 and 1/2.